Cooking with Minimum Energy and Protection of Environments and Health

摘要

This paper describes the environmental and health impacts of toxic emissions from the energy usage for cooking along with application of simple physics with detailed experimental studies on procedures of reducing "on-stove time" and cooking with minimum Energy (Heat) using a new innovative energy efficient cooking techniques with a simple inexpensive insulation box. The total minimum amount of heat, Q_m, required to cook 1 kg of dry rice, 1 kg of dry beans, 1 kg of raw potato and 1 kg of goat meat using the new technique of cooking with a stove of power 626 + 10 W are found as: 562+ 3 kJ, 708 + 4 kJ, 278 + 2 kJ, 716 + 4 kJ respectively. The energy savings with the new cooking method is unprecedented. The barest minimum (sensible) heat, h_s required to transform 1 kg of raw food into cooked food of these items are: 440 + 3 kJ, 609 + 4 kJ, 212 + 2 kJ and 626 + 4 kJ respectively. Our new cooking method have provided minimum energy for cooking, reduction of emissions of C02 and other toxic gases for protection of environment and health.